Chicken Breasts Stuffed with Perfection

Recipe View 1 hrs Marinate the Chicken (1 hour minimum, up to overnight): Place the pounded chicken breasts in a large resealable plastic bag or a shallow dish. Pour in the Italian vinaigrette, ensuring each breast is well coated. Seal or cover and refrigerate for at least 1 hour, or up to overnight.

Recipe View 10 mins Prepare the Breadcrumb Topping (10 minutes): In a food processor, combine the torn stale bread, Parmesan cheese, thyme, and pepper. Pulse until the mixture forms coarse crumbs. Set aside.

Recipe View 15 mins Make the Feta Filling (15 minutes): In a large bowl, gently combine the crumbled feta cheese and crème fraîche or sour cream. Set aside.

Recipe View 20 mins Sauté the Vegetables (20 minutes): Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes. Stir in the sliced green onions and cook for another 2 minutes. Transfer the spinach mixture to a plate, leaving any liquid in the pan. Add the sliced mushrooms to the same skillet and sauté until softened and lightly browned, about 5-7 minutes. Transfer the mushrooms to the plate with the spinach. Let the vegetables cool slightly, then combine them with the feta and sour cream mixture.

Recipe View 35 mins Add Sun-Dried Tomatoes and Chill (35 minutes): Gently stir the chopped sun-dried tomatoes into the feta-vegetable mixture. Spread the filling evenly onto a large baking sheet lined with parchment paper. Place in the freezer for 30 minutes to firm up slightly (this will make it easier to roll the chicken).

Recipe View 5 mins Preheat Oven (5 minutes): Preheat the oven to 400 degrees F (200 degrees C).

Recipe View 30 mins Assemble and Bake (30 minutes): Place the marinated chicken breasts on a clean baking sheet. Spoon about 3 tablespoons of the chilled filling mixture into the center of each breast. Roll up the breasts, tucking in the sides as needed, and secure with toothpicks. Transfer the rolled chicken breasts to a lightly greased baking dish. Sprinkle the breadcrumb mixture evenly over the chicken. Drizzle lightly with additional Italian vinaigrette or olive oil.

Recipe View 25 mins Bake (25 minutes): Bake, uncovered, in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165 degrees F (74 degrees C). Let rest for 5 minutes before serving. Remove toothpicks before serving.